Preserved tomato sauce made from cherry tomatoes
Basic tomato sauce preserve
Preserved tomato sauce made from cherry tomatoes
Equipment
- saucepan
- jars
Ingredients
- 5 kilograms tomatoes
- 7 cloves garlic chopped finely
- 200 grams sugar
- 300 ml plain white vinegar
- 3.5 tsp salt
- 1 tsp cracked black pepper
Instructions
- Wash tomatoes then chop them roughly (a quick whiz in a food processor saves time) and place in a large pot along with all the other ingredients.
- Bring mix to boil then simmer for about 3 hours until the mixture reduces and breaks down into a thick mush.
- Strain the mix through a sieve (with medium sized holes) or food mill so the seeds and skin gets caught but most of the pulp goes through.
- Place the strained sauce back on the stove and continue to simmer until it reduces down and thickens to the desired consistency.
- Pour into sterilised jars or bottles while still hot.
- Can be eaten right away but will improve with maturity after storage for about 6 months.
Notes
This basic preserved tomato sauce tastes best when made from cherry tomatoes.
Try adding other ingredients for a flavour twist; herbs and spices such as cardamom, basil, cloves, cinnamon, onions, will all add a little zing.
Personally, we prefer the basic tomato sauce as per the recipe but it can also be a good base for other preserves such as hot chilli sauces.
Nutrition
Calories: 1705kcalCarbohydrates: 401gProtein: 45gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 8395mgPotassium: 11940mgFiber: 60gSugar: 331gVitamin A: 41652IUVitamin C: 692mgCalcium: 545mgIron: 14mg
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